Barley has a unique flavour with a moreish chewy texture.
The combination of ingredients here make this a sensational looking Instagram-worthy salad and the pomegranate jewels add a gourmet crunch.
100g pearl barley
600ml vegetable stock or water
60g pomegranate seeds
3 spring onions, thinly sliced
40g baby leaves, to include spinach
30g pistachios, chopped
for the dressing
2 tbsp finely chopped dill
2 tbsp finely chopped parsley
juice of 1 lemon
1 tbsp pomegranate molasses
1½ tbsp extra-virgin olive oil
salt and black pepper
Rinse the pearl barley under cold running water and put it into a saucepan. Add the stock or water and bring up to simmering point over a medium heat. Once it is simmering, cook for 50 minutes, or until al dente, then drain in a colander and leave to steam dry.
Place all the dressing ingredients in a small bowl and whisk together.
Put the pearl barley into a mixing bowl and pour the dressing over the grains. Give everything a good stir to coat all the barley.
Add the pomegranate seeds and spring onions and mix lightly.
Divide the watercress and salad leaves between two plates and top with the pearl barley mix. Crumble over the feta and top with some chopped pistachios.
Photography by Andrew Burton